Smackwater Jack's, #34 - 3333 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Smackwater Jack's
Address: #34 - 3333 Virginia Beach Boulevard, Virginia Beach, Virginia
Phone: (757) 340-6638
Total inspections: 30
Last inspection: Aug 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2310 - Corrected During Inspection Critical The handwashing facility located at the dishmachine is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishmachine area.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Knives stored between dirty equipment at prep area.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3330 - Corrected During Inspection Critical Working containers of toxic cleaner are not properly labeled.
  • 0790 - Improper methods used to thaw poultry.
  • 1320 - Repeat There were no temperature measuring devices located in the refrigerators..
  • 3270 - Critical Methods are not being used to control pests. Flies evident in kitchen.
  • 0570 - Wiping cloths improperly stored between use.
  • 0550 - In-use utensils improperly stored between use.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dishwashing station..
  • 2350 ii - Faucets leaking at 3-compartment sink.
August 05, 2009Routine97Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0790 - Improper methods used to thaw fish.
  • 1060 - The nonfood contact surface of the metal banned brushes are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1260 - Beverage tubing is missing on the cup holding the gun dispenser..
  • 2000 - Single service were observed stored unprotected.
  • 2890 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat Floor in the dry storage area is not maintained in good repair.
  • 3220 - Mops not hung up to air dry.
April 21, 2009Routine27Details / Comments
  • 0470 - Critical Unwrapped or uncovered food (celery, bread) in the walk-in refrigerator
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the prep refrrigerator.
  • 1570 -
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, slicer blade.
  • 1800 - The nonfood contact surface of the handle of the walk-in refrigerator has accumulations of grime and debris.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2350 ii - Bar's handsink is leaking at faucet.
  • 2820 - A floor drain at the bar is not covered.
  • 3170 - Cove molding at kitchen cookline's wall is not maintained in good repair
  • 3180 - Floor in storage room is noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
December 10, 2008Routine210Details / Comments
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Unlabeled food containers.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Knives stored between equipment at cookline.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0690 - Common uncovered bowls of party mix at bar.
  • 0820 A 1 - Critical Meat loaf hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the towel beneath glasses is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2350 ii - Handbasin faucet at dishwashing station in poor repair.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of back door.
  • 3170 - Floor behind fryer is not maintained in good repair
July 16, 2008Routine58Details / Comments
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.The shelving innthe walk in refrigerator is rusty
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: clean prep utensils
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  • 1800 - Repeat The nonfood contact surface of the front and sides of equipment has accumulations of grime and debris.
  • 2890 - Repeat Light bulb in backstore room not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Walls in the kitchen is not maintained in good repair
  • 3180 - Floor at the bar in noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. two spray bottles
April 09, 2008Routine26Details / Comments
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 1320 - There was no visable temperature measuring device located in the broken chest freezer.
  • 1570 - Repeat Shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.Severely rusty.The top of the chest freezer is BROKEN, HANGING DOWN INTO THE FREEZER.THE WALK IN REFRIGERATOR IS AT 48 DEGREES.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk containers.
  • 1800 - Repeat The nonfood contact surface of the tops and sides of the equipment has accumulations of grime and debris.Portable. fan is dirty,
  • 2890 - Repeat Light bulb in back area not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.The cooling unit in the walk in refrigerator has a HEAVY build up of residue in the fan blade cover.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3320 - Critical Repeat Chemical spray bottle observed without a label.
December 26, 2007Routine18Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. Sitting beside a dirty ashtray.
  • 1570 - Repeat The top of the chest freezer was observed in a state of disrepair and damaged.BROKEN, also the shelving in the walk in frigerator is RUSTY
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of the grill area and the shelving under the grill
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris.
  • 3180 - Repeat Floor at the front bar noted in need of cleaning. also thelight covers in the back area , ceiling vents and ceiling through out the kitchen, also the walls in the kitchen
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 3320 - Critical Chemical spray bottle observed without a label.
September 05, 2007Routine27Details / Comments
  • 1570 - Repeat The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. RUSTY. The lid to the chest freezer is prokena dn n or repairable
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the refrigerators and the freezers.
  • 1800 - Repeat The nonfood contact surface of the fan the sides of the "ALTOSHAM" have heavy grease build up.
  • 2890 - Repeat Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Repeat Floors, walls and ceilings in the kitchen in need of cleaning, the fan cover on the cooling unit of the walk in refrigerator is dirty. The light covers in the kitchen dirty.
June 01, 2007Routine05Details / Comments
  • 1570 - Repeat Chest freezerwas observed in a state of disrepair and damaged.The shelving in the walk in refrigerator is rusty
  • 1570 - Repeat Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of the alto-sham heater unit
  • 1800 - Repeat The nonfood contact surface of the shelving throughout the kitchen has accumulations of grime and debris.
  • 3170 - Floor in the walk in refrigerator is not maintained in good repair
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.The floor at the bar also needs to be cleaned.The cooling unit fan cover in the walk in refrigerator needs to be cleaned
February 13, 2007Routine05Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the freezers
  • 1570 - LId to the freezer was observed in a state of disrepair and damaged.One freezer heavily iced up
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Clean equiptment storage container Clean pans in dirty storage containers
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2890 - Light bulb in back area not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. back door
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.Vents need to be cleaned. Floor at the bar is dirty.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned
October 25, 2006Routine08Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0690 - Bucket of ice stored at area which customers have access to.
  • 1060 - Repeat The nonfood contact surface of the linen under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat The temperature measuring device in the refrigeration units was not properly located in the warmest part of the unit.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1730 - Cover to the chest freezer was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
  • 2000 - Clean containers were observed stored with the food-contact surface facing upward.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Repeat Floor in the kitchen noted in need of cleaning.
July 26, 2006Routine111Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units such as freezer and walk-in unit.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor and is subject to moisture in the walk-in unit floor.
  • 1060 - Repeat The nonfood contact surface of the linen under glasses is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in some refrigeration units.
  • 1570 - Door to the walk-in unit was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the freezer has accumulations of grime and debris.
  • 2350 ii - Handbasin faucet by the dishmachine is dripping.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen next to the dishmachine area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar and the kitchen area by the dishmachine.
  • 3170 - There is a hole on the wall by the handsink in the kitchen.
  • 3180 - Floor in the walk-in unit is noted in need of cleaning.
  • 3340 - Critical Repeat Container of pesticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 20, 2006Routine412Details / Comments
  • 0060 - Corrected During Inspection Critical No certified food manager present during inspection.
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical Repeat The food employee is smoking in storage area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1060 - Corrected During Inspection The nonfood contact surface of the towel under meat slicer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storage area
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-down freezer
  • 3340 - Corrected During Inspection Critical Containers of chemical not stored separately from insecticides or rodenticides.
January 26, 2006Routine36Details / Comments
No violation noted during this evaluation. October 21, 2005Follow-up00Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands before handling food.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense chili.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous food in low boy prep refrigerator cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the 2-door refrigerator.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The kitchen handbasin is not sealed to adjoining equipment or walls.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of reach-in units.
  • 1800 - Repeat The nonfood contact surfaces of the kitchen equipment have accumulations of grime and debris.
  • 2000 - Clean utensils were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents Back door not self closing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the men's toilet room and at bar 3-compartment sink.
  • 3080 - Repeat Less than 50 foot candles of light was noted at prep area beneath hood.
  • 3170 - Cove molding in kitchen is not maintained in good repair
  • 3180 - Repeat Floors beneath equipment in the kitchen noted in need of cleaning.
  • 3270 - Critical Methods are not being used to control pests. Flies evident in kitchen.
October 11, 2005Routine614Details / Comments
  • 0140 - Critical Improper handwashing procedures observed. There was no hot water at handbasin for proper handwashing. (In process)
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drinks stored on prep table, and the top shelf of the refrigeration unit.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored on the prep table.
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat Soup hot holding at improper temperatures.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in some of the refrigeration units.
  • 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (In process)
  • 1730 - Low-boy refrigerator at the prep area was not holding at proper temperature.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the shelves in the kitchen and equipment surface have accumulations of grime and debris.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination in the storage area.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen area is blocked, preventing access by employees for easy handwashing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
  • 3080 - Corrected During Inspection Repeat Less than 50 foot candles of light was noted in the grill area.
  • 3180 - Floor in the walk-in unit and the outside area noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 26, 2005Routine512Details / Comments
  • 0450 C - Bucket in ice in ice machine.
  • 0550 - Ice dispensing utensils at bar improperly stored between uses.
  • 0820 - Corrected During Inspection Critical Repeat Cheese (55 F) & turkey (61.3 F) cold holding at improper temperatures.
  • 1450 - Refrigerator used for sandwich prep was at 48F at time of visit, one of the doors does not seal properly. Unit may be malfunctioning or temperature elevation may be due to door not sealing.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior face inside the nozzles of bar's soda guns.
  • 2000 - Ice bucket was observed stored unprotected at the bar's ice machine.
  • 2000 - Single service items (carry-out containers) observed unprotected from contamination.
  • 3080 - Less than 20 foot candles of light was noted at bar's three compartment sink.
  • 3180 - Ceiling vent at dishwashing machine noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Repeat Spray bottle of sanitizer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 21, 2005Routine--Details / Comments
  • 1570 - The door gasket of the chest freezer is damaged.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0790 - Improper methods used to thaw frozen meat.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and oven.
  • 0820 - Critical Gravy, corn, and mashed potato hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham, turkey and meatloaf in the refrigeration unit is not properly dated for disposition.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen hood.
  • 1060 - Repeat The nonfood contact surface of the foil to table counter is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0060 - Critical The person in charge failed to show cfm certificate..
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1320 - There was no temperature measuring device located in the bar cooler.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
  • 3340 - Critical Repeat Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0550 - In-use utensils improperly stored between use.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine front lint and inside paneling.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
November 03, 2004Routine712Details / Comments
  • 1570 - The door gasket of the chest freezer is damaged.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0790 - Improper methods used to thaw frozen meat.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and oven.
  • 0820 - Critical Gravy, corn, and mashed potato hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham, turkey and meatloaf in the refrigeration unit is not properly dated for disposition.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen hood.
  • 1060 - Repeat The nonfood contact surface of the foil to table counter is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0060 - Critical The person in charge failed to show cfm certificate..
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1320 - There was no temperature measuring device located in the bar cooler.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
  • 3340 - Critical Repeat Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0550 - In-use utensils improperly stored between use.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine front lint and inside paneling.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
November 03, 2004Routine712Details / Comments
  • 3270 - Critical Methods are not being used to control pests. (Gnats)
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  • 3340 - Critical Repeat Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade and the soda dispenser holster at the bar.
  • 3080 - Less than 50 foot candles of light was noted under the grll hood.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3320 - Critical Chemical spray bottle observed without a label.CORRECTED
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine
July 28, 2004Routine53Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
  • 1060 - Repeat The nonfood contact surface of the shelves in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth. (Aluminum foil )
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  • 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
  • 2020 - Unwrapped straws were provided at the consumer self-service counter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at bar.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
April 29, 2004Routine45Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
  • 1060 - Repeat The nonfood contact surface of the shelves in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth. (Aluminum foil )
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  • 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
  • 2020 - Unwrapped straws were provided at the consumer self-service counter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at bar.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
April 29, 2004Routine45Details / Comments
  • 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. ( Food cooled in stock pot)
  • 3170 - Repeat Ceiling tiles in storage room are not maintained in good repair. CORRECTED.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of freezer needs to be defrosted and soda dispenser holster at bar
  • 1060 - The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the bar refrigerator.
  • 1570 - Repeat Chest freezer door was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the gaskets of the prep refrigerator and hood over grill had accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (take out containers face up)
  • 2000 - Clean cups were not observed stored in a position to allow air-drying.
  • 2890 - Repeat Light bulbs under the hood and in the storage room are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Men's bathroom noted in need of cleaning.
January 28, 2004Routine19Details / Comments
  • 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. ( Food cooled in stock pot)
  • 3170 - Repeat Ceiling tiles in storage room are not maintained in good repair. CORRECTED.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of freezer needs to be defrosted and soda dispenser holster at bar
  • 1060 - The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the bar refrigerator.
  • 1570 - Repeat Chest freezer door was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the gaskets of the prep refrigerator and hood over grill had accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (take out containers face up)
  • 2000 - Clean cups were not observed stored in a position to allow air-drying.
  • 2890 - Repeat Light bulbs under the hood and in the storage room are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Men's bathroom noted in need of cleaning.
January 28, 2004Routine19Details / Comments
  • 0820 - Critical Several food items cold holding at improper temperatures.
  • 0820 - Critical Ribs hot holding at improper temperatures.
  • 3090 - Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 2810 - Ceiling in mens and womens bathroom is not smooth and easily cleanable.
  • 2830 - Floor and wall juncture in the mens bathroom is not sealed.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Repeat Light bulb in the reach in refrigerator, hood and above the 3-compartment sink is not shielded, coated, or otherwise shatter-resistent.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils and after engaging in activities which may have contaminated his/her hands.
  • 3200 - Intake and exhaust air ducts are not being cleaned. Air conditioner vents and hood vents soiled.
  • 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
  • 3170 - Repeat Ceiling tile in storage room, hole in the wall near the hot holding unit and hole in the wall near the walk in door is not maintained in good repair
  • 3340 - Critical Containers of comet are not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. RAID stored on the back of the handsink.
  • 3180 - Mens bathroom is noted in need of cleaning.
  • 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  • 0550 - In-use utensils improperly stored between use. Tongs stored hanging from oven door handle and in contact with the dirty oven door.
  • 1800 - Repeat The nonfood contact surface of the dry goods bin and the oven door had accumulations of grime and debris.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Repeat The door gasket of the make table is damaged.
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.
November 06, 2003Routine717Details / Comments
  • 0820 - Critical Several food items cold holding at improper temperatures.
  • 0820 - Critical Ribs hot holding at improper temperatures.
  • 3090 - Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 2810 - Ceiling in mens and womens bathroom is not smooth and easily cleanable.
  • 2830 - Floor and wall juncture in the mens bathroom is not sealed.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Repeat Light bulb in the reach in refrigerator, hood and above the 3-compartment sink is not shielded, coated, or otherwise shatter-resistent.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils and after engaging in activities which may have contaminated his/her hands.
  • 3200 - Intake and exhaust air ducts are not being cleaned. Air conditioner vents and hood vents soiled.
  • 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
  • 3170 - Repeat Ceiling tile in storage room, hole in the wall near the hot holding unit and hole in the wall near the walk in door is not maintained in good repair
  • 3340 - Critical Containers of comet are not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. RAID stored on the back of the handsink.
  • 3180 - Mens bathroom is noted in need of cleaning.
  • 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  • 0550 - In-use utensils improperly stored between use. Tongs stored hanging from oven door handle and in contact with the dirty oven door.
  • 1800 - Repeat The nonfood contact surface of the dry goods bin and the oven door had accumulations of grime and debris.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Repeat The door gasket of the make table is damaged.
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.
November 06, 2003Routine717Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macoroni salad in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3080 - Less than 50 foot candles of light was noted in the in the hood area.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored above cooked ribs.
  • 0470 - Critical Unwrapped or uncovered food in the freezer.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1790 - The the microwave oven is observed soiled.
  • 0810 - The methods used for cooling were not adequate.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Light bulb in hood is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The door gasket of the lowboy refrigerator is (missing, damaged).
  • 1570 - Lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Freezer lid was observed in a state of disrepair and damaged.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen. CORRECTED
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of the ice machine
  • 1770 - Critical The following utensils were observed in contact with a surface soiled to sight and touch.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3170 - Broken ceiling tile is not maintained in good repair
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Walls in the walk in and wall near the 3-compartment sink noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  • 1800 - The nonfood contact surface of the door to the oven, the refrigerator door and the lid to the tortilla chip container had accumulations of grime and debris.
July 16, 2003Routine615Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macoroni salad in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3080 - Less than 50 foot candles of light was noted in the in the hood area.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored above cooked ribs.
  • 0470 - Critical Unwrapped or uncovered food in the freezer.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1790 - The the microwave oven is observed soiled.
  • 0810 - The methods used for cooling were not adequate.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Light bulb in hood is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The door gasket of the lowboy refrigerator is (missing, damaged).
  • 1570 - Lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Freezer lid was observed in a state of disrepair and damaged.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen. CORRECTED
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of the ice machine
  • 1770 - Critical The following utensils were observed in contact with a surface soiled to sight and touch.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3170 - Broken ceiling tile is not maintained in good repair
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Walls in the walk in and wall near the 3-compartment sink noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
  • 1800 - The nonfood contact surface of the door to the oven, the refrigerator door and the lid to the tortilla chip container had accumulations of grime and debris.
July 16, 2003Routine615Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1060 - The nonfood contact surface of the towel under fryer basket is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0550 - In-use utensils improperly stored between use. Knife stored on soiled wiping cloth.
  • 3170 - (1) Handwashing sink in the food preparation area is falling away from the wall. (2) Floor tiles missing in certain areas.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Thawed chicken on same shelf as cole slaw.
  • 0480 - Unlabeled food containers.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside hot holding unit, can opener
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside surface of the oven.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused refrigeration unit.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door self closer is not working properly. Gaps exist around door frame.
  • 3340 1 - Critical Containers of cleaners stored on shelf with single service items. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor, back store room.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket stored on single service items.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
  • 2310 - Critical The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing.
  • 1570 - Shelf under can opener was observed in a condition that prevents necessary maintenance and easy cleaning. Shelf is rusty and needs resurfacing.
  • 1570 - (1) Handle missing to reach-in refrigerator. (2) Chip container with broken lid. (3) Plate chipped. Look at all plates and remove ones that are chipped.
  • 0060 - Critical No Certified Food Manager available.
May 02, 2003Routine611Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1060 - The nonfood contact surface of the towel under fryer basket is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0550 - In-use utensils improperly stored between use. Knife stored on soiled wiping cloth.
  • 3170 - (1) Handwashing sink in the food preparation area is falling away from the wall. (2) Floor tiles missing in certain areas.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Thawed chicken on same shelf as cole slaw.
  • 0480 - Unlabeled food containers.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside hot holding unit, can opener
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside surface of the oven.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused refrigeration unit.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door self closer is not working properly. Gaps exist around door frame.
  • 3340 1 - Critical Containers of cleaners stored on shelf with single service items. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor, back store room.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket stored on single service items.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
  • 2310 - Critical The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing.
  • 1570 - Shelf under can opener was observed in a condition that prevents necessary maintenance and easy cleaning. Shelf is rusty and needs resurfacing.
  • 1570 - (1) Handle missing to reach-in refrigerator. (2) Chip container with broken lid. (3) Plate chipped. Look at all plates and remove ones that are chipped.
  • 0060 - Critical No Certified Food Manager available.
May 02, 2003Routine611Details / Comments

August 05, 2009 (Routine)



Violations:
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the dishmachine is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rack preventing its use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishmachine area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0540 - Critical Food in contact with soiled equipment or utensils. Knives stored between dirty equipment at prep area.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 3340 - Corrected During Inspection Critical Containers of toxic cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3330 - Corrected During Inspection Critical Working containers of toxic cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0790 - Improper methods used to thaw poultry.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1320 - Repeat There were no temperature measuring devices located in the refrigerators..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3270 - Critical Methods are not being used to control pests. Flies evident in kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dishwashing station..
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2350 ii - Faucets leaking at 3-compartment sink.
    Repair and maintain all plumbing components ans fixtures.
Comments:
Eco-Lab repaired dishmachine during inspection. Violations discussed for correction.

April 21, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0790 - Improper methods used to thaw fish.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1060 - The nonfood contact surface of the metal banned brushes are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1260 - Beverage tubing is missing on the cup holding the gun dispenser..
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 2000 - Single service were observed stored unprotected.
    Store single service in the original protective package to protect from contamination until used.
  • 2890 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Floor in the dry storage area is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed with manager.

December 10, 2008 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food (celery, bread) in the walk-in refrigerator
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the prep refrrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 -
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, slicer blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the handle of the walk-in refrigerator has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Bar's handsink is leaking at faucet.
    Plumbing systems and components shall be maintained in good repair.
  • 2820 - A floor drain at the bar is not covered.
    Provide smooth, cleanable cover for floor drain.
  • 3170 - Cove molding at kitchen cookline's wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor in storage room is noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Violations discussed with manager.

July 16, 2008 (Routine)



Violations:
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Knives stored between equipment at cookline.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0550 - Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0690 - Common uncovered bowls of party mix at bar.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 1 - Critical Meat loaf hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surface of the towel beneath glasses is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2350 ii - Handbasin faucet at dishwashing station in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of back door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Floor behind fryer is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed for correction.

April 09, 2008 (Routine)



Violations:
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.The shelving innthe walk in refrigerator is rusty
    Repair the freezerto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: clean prep utensils
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the front and sides of equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Repeat Light bulb in backstore room not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Walls in the kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor at the bar in noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. two spray bottles
    Label spray bottles with contents or discard.
Comments:
Violations discussed for corection

December 26, 2007 (Routine)



Violations:
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 1320 - There was no visable temperature measuring device located in the broken chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat Shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.Severely rusty.The top of the chest freezer is BROKEN, HANGING DOWN INTO THE FREEZER.THE WALK IN REFRIGERATOR IS AT 48 DEGREES.
    Repair the rustyshelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the tops and sides of the equipment has accumulations of grime and debris.Portable. fan is dirty,
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Repeat Light bulb in back area not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.The cooling unit in the walk in refrigerator has a HEAVY build up of residue in the fan blade cover.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3320 - Critical Repeat Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
REPEAT VIOLATIONS NEED TO BE CORRECTED NOW !

September 05, 2007 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. Sitting beside a dirty ashtray.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 1570 - Repeat The top of the chest freezer was observed in a state of disrepair and damaged.BROKEN, also the shelving in the walk in frigerator is RUSTY
    Repair thefreezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of the grill area and the shelving under the grill
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor at the front bar noted in need of cleaning. also thelight covers in the back area , ceiling vents and ceiling through out the kitchen, also the walls in the kitchen
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3320 - Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
Violations discussed for correction.

June 01, 2007 (Routine)



Violations:
  • 1570 - Repeat The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. RUSTY. The lid to the chest freezer is prokena dn n or repairable
    Repair the shelving, and the freezer top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair replace, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the refrigerators and the freezers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the fan the sides of the "ALTOSHAM" have heavy grease build up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Repeat Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floors, walls and ceilings in the kitchen in need of cleaning, the fan cover on the cooling unit of the walk in refrigerator is dirty. The light covers in the kitchen dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
If the back door is open install a screen door , or air curtain or KEEP IT SHUT. Violations discussed for correction

February 13, 2007 (Routine)



Violations:
  • 1570 - Repeat Chest freezerwas observed in a state of disrepair and damaged.The shelving in the walk in refrigerator is rusty
    Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of the alto-sham heater unit
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the shelving throughout the kitchen has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Floor in the walk in refrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.The floor at the bar also needs to be cleaned.The cooling unit fan cover in the walk in refrigerator needs to be cleaned
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction

October 25, 2006 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the freezers
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - LId to the freezer was observed in a state of disrepair and damaged.One freezer heavily iced up
    Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Clean equiptment storage container Clean pans in dirty storage containers
    Clean and sanitize these surfaces for food contact.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2890 - Light bulb in back area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. back door
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.Vents need to be cleaned. Floor at the bar is dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Violations discussed for correction.

July 26, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0690 - Bucket of ice stored at area which customers have access to.
    Protect food from miscellaneous sources of contamination.
  • 1060 - Repeat The nonfood contact surface of the linen under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Repeat The temperature measuring device in the refrigeration units was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1730 - Cover to the chest freezer was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the door to the chest freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - Repeat Floor in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction. Service call on dishmachine. Contact the Health Department at 518-2792 once repaired.

April 20, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units such as freezer and walk-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor and is subject to moisture in the walk-in unit floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - Repeat The nonfood contact surface of the linen under glasses is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in some refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Door to the walk-in unit was observed in a state of disrepair and damaged.
    Repair the walk-in unit door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the freezer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Handbasin faucet by the dishmachine is dripping.
    Repair plumbing.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen next to the dishmachine area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar and the kitchen area by the dishmachine.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - There is a hole on the wall by the handsink in the kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor in the walk-in unit is noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Repeat Container of pesticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.

January 26, 2006 (Routine)



Violations:
  • 0060 - Corrected During Inspection Critical No certified food manager present during inspection.
    Provide an additional certified food manager.
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical Repeat The food employee is smoking in storage area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Corrected During Inspection The nonfood contact surface of the towel under meat slicer is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the storage area
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the reach-down freezer
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3340 - Corrected During Inspection Critical Containers of chemical not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Violations discussed for correction. Closely monitor food and cold holding equipment temperature to ensure food safety. Good personal hygiene practice on handwashing and no bare hand contact with ready-to-eat observed during the visit. Good date marking system. Great improvement noted since the previous inspection. Continue to work on violations noted and keep up the good work.

October 21, 2005 (Follow-up)

Comments:
Follow-up to check on refrigeration and holding temperatures of potentially hazardous foods. All PHF holding at proper temperatures. Violations noted on 10/11/05 inspection have been corrected and restaurant is in much improved sanitary condition. Permit renewed.

October 11, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands before handling food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense chili.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous food in low boy prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the 2-door refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1550 - The kitchen handbasin is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of reach-in units.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the kitchen equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean utensils were not observed stored in a position to allow air-drying.
    Store utensils in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents Back door not self closing.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3080 - Repeat Less than 20 foot candles of light was noted in the men's toilet room and at bar 3-compartment sink.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Repeat Less than 50 foot candles of light was noted at prep area beneath hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Cove molding in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors beneath equipment in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - Critical Methods are not being used to control pests. Flies evident in kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed for correction. Monitor potentially hazardous food temperatures in low boy prep refrigerator.

July 26, 2005 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed. There was no hot water at handbasin for proper handwashing. (In process)
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drinks stored on prep table, and the top shelf of the refrigeration unit.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored on the prep table.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Soup hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in some of the refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (In process)
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - Low-boy refrigerator at the prep area was not holding at proper temperature.
    Replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - The nonfood contact surface of the shelves in the kitchen and equipment surface have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination in the storage area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop and the bucket preventing its use.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Corrected During Inspection Repeat Less than 50 foot candles of light was noted in the grill area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Floor in the walk-in unit and the outside area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Handbasin to be repaired within 24 hours, a follow-up visit on the handbasin in the kitchen will be conducted on or before July 28 2005 to ensure proper functioning of the handbasin. Most of the violations corrected during inspection. Monitor food and equipment temperature closely to ensure food safety.

April 21, 2005 (Routine)



Violations:
  • 0450 C - Bucket in ice in ice machine.
    Minimize bare hand and arm contact with exposed food (ice) that is not in a RTE form to reduce the potential for contamination. Use a utensil with handle to dispense ice.
  • 0550 - Ice dispensing utensils at bar improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Corrected During Inspection Critical Repeat Cheese (55 F) & turkey (61.3 F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1450 - Refrigerator used for sandwich prep was at 48F at time of visit, one of the doors does not seal properly. Unit may be malfunctioning or temperature elevation may be due to door not sealing.
    Malfunctioning equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Operator was instructed to call refrigeration repair person & has agreed to use the other refrigerator and walk-in unit to store potentially hazardous foods until this sandwich prep unit is repaired.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior face inside the nozzles of bar's soda guns.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Ice bucket was observed stored unprotected at the bar's ice machine.
    Store the ice bucket at least 6 inches off the floor to prevent contamination of the bottom of the bucket.
  • 2000 - Single service items (carry-out containers) observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted, or in an approved dispenser.
  • 3080 - Less than 20 foot candles of light was noted at bar's three compartment sink.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Ceiling vent at dishwashing machine noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Corrected During Inspection Critical Repeat Spray bottle of sanitizer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of all chemicaqls must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed and/or corrected with Certified Foodservice Managers. Refrigerator repair person was reported to be enroute to evaluate sandwich prep unit during inspection. Manager given Environmental Health Office numbers to report when repair is complete & have EHS to follow-up.

November 03, 2004 (Routine)



Violations:
  • 1570 - The door gasket of the chest freezer is damaged.
    Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0790 - Improper methods used to thaw frozen meat.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and oven.
    Clean and sanitize these surfaces for food contact.
  • 0820 - Critical Gravy, corn, and mashed potato hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham, turkey and meatloaf in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1060 - Repeat The nonfood contact surface of the foil to table counter is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0060 - Critical The person in charge failed to show cfm certificate..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, enroll in cfm class.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1320 - There was no temperature measuring device located in the bar cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine front lint and inside paneling.
    Clean and sanitize these surfaces for food contact.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Violations discussed and or corrected during inspection/chlorine level at mechanical dishmachine final rinse above 50ppm.

November 03, 2004 (Routine)



Violations:
  • 1570 - The door gasket of the chest freezer is damaged.
    Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0790 - Improper methods used to thaw frozen meat.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and oven.
    Clean and sanitize these surfaces for food contact.
  • 0820 - Critical Gravy, corn, and mashed potato hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham, turkey and meatloaf in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1060 - Repeat The nonfood contact surface of the foil to table counter is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0060 - Critical The person in charge failed to show cfm certificate..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, enroll in cfm class.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1320 - There was no temperature measuring device located in the bar cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine front lint and inside paneling.
    Clean and sanitize these surfaces for food contact.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Violations discussed and or corrected during inspection/chlorine level at mechanical dishmachine final rinse above 50ppm.

July 28, 2004 (Routine)



Violations:
  • 3270 - Critical Methods are not being used to control pests. (Gnats)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 3340 - Critical Repeat Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED
    Containers of Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade and the soda dispenser holster at the bar.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Less than 50 foot candles of light was noted under the grll hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3320 - Critical Chemical spray bottle observed without a label.CORRECTED
    Label spray bottles with contents or discard.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed and/or corrected with manager.

April 29, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1060 - Repeat The nonfood contact surface of the shelves in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth. (Aluminum foil )
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Unwrapped straws were provided at the consumer self-service counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at bar.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the newspaper preventing its use.
Comments:
All violations discussed and/or corrected with manager.

April 29, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1060 - Repeat The nonfood contact surface of the shelves in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth. (Aluminum foil )
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2000 - Repeat Single service items observed unprotected from contamination. (Take out containers face up)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Unwrapped straws were provided at the consumer self-service counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at bar.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the newspaper preventing its use.
Comments:
All violations discussed and/or corrected with manager.

January 28, 2004 (Routine)



Violations:
  • 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. ( Food cooled in stock pot)
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3170 - Repeat Ceiling tiles in storage room are not maintained in good repair. CORRECTED.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of freezer needs to be defrosted and soda dispenser holster at bar
    Clean and sanitize these surfaces for food contact.
  • 1060 - The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the bar refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat Chest freezer door was observed in a state of disrepair and damaged.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the gaskets of the prep refrigerator and hood over grill had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination. (take out containers face up)
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean cups were not observed stored in a position to allow air-drying.
    Store cups in a self-draining position that allows air-drying.
  • 2890 - Repeat Light bulbs under the hood and in the storage room are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Men's bathroom noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All violations discussed and/or corrected with manager. Establishment has made significant progress since last inspections. Permit Issued.

January 28, 2004 (Routine)



Violations:
  • 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. ( Food cooled in stock pot)
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 3170 - Repeat Ceiling tiles in storage room are not maintained in good repair. CORRECTED.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of freezer needs to be defrosted and soda dispenser holster at bar
    Clean and sanitize these surfaces for food contact.
  • 1060 - The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the bar refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat Chest freezer door was observed in a state of disrepair and damaged.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the gaskets of the prep refrigerator and hood over grill had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination. (take out containers face up)
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean cups were not observed stored in a position to allow air-drying.
    Store cups in a self-draining position that allows air-drying.
  • 2890 - Repeat Light bulbs under the hood and in the storage room are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Men's bathroom noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All violations discussed and/or corrected with manager. Establishment has made significant progress since last inspections. Permit Issued.

November 06, 2003 (Routine)



Violations:
  • 0820 - Critical Several food items cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Ribs hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3090 - Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2810 - Ceiling in mens and womens bathroom is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2830 - Floor and wall juncture in the mens bathroom is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2890 - Repeat Light bulb in the reach in refrigerator, hood and above the 3-compartment sink is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils and after engaging in activities which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3200 - Intake and exhaust air ducts are not being cleaned. Air conditioner vents and hood vents soiled.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3170 - Repeat Ceiling tile in storage room, hole in the wall near the hot holding unit and hole in the wall near the walk in door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of comet are not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. RAID stored on the back of the handsink.
    Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Mens bathroom is noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 0550 - In-use utensils improperly stored between use. Tongs stored hanging from oven door handle and in contact with the dirty oven door.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1800 - Repeat The nonfood contact surface of the dry goods bin and the oven door had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Repeat The door gasket of the make table is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.
    Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All violations discussed for correction with the owner.

November 06, 2003 (Routine)



Violations:
  • 0820 - Critical Several food items cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Ribs hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3090 - Ventilation is not sufficient to keep bathrooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2810 - Ceiling in mens and womens bathroom is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2830 - Floor and wall juncture in the mens bathroom is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2890 - Repeat Light bulb in the reach in refrigerator, hood and above the 3-compartment sink is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils and after engaging in activities which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3200 - Intake and exhaust air ducts are not being cleaned. Air conditioner vents and hood vents soiled.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3330 - Critical Repeat Working containers of cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3170 - Repeat Ceiling tile in storage room, hole in the wall near the hot holding unit and hole in the wall near the walk in door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of comet are not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. RAID stored on the back of the handsink.
    Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Mens bathroom is noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 0550 - In-use utensils improperly stored between use. Tongs stored hanging from oven door handle and in contact with the dirty oven door.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1800 - Repeat The nonfood contact surface of the dry goods bin and the oven door had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Repeat The door gasket of the make table is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Chest freezer was observed in a state of disrepair and damaged.
    Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All violations discussed for correction with the owner.

July 16, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macoroni salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Less than 50 foot candles of light was noted in the in the hood area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored above cooked ribs.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1790 - The the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2890 - Light bulb in hood is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The door gasket of the lowboy refrigerator is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Freezer lid was observed in a state of disrepair and damaged.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen. CORRECTED
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of the ice machine
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The following utensils were observed in contact with a surface soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3170 - Broken ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Walls in the walk in and wall near the 3-compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
    Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
  • 1800 - The nonfood contact surface of the door to the oven, the refrigerator door and the lid to the tortilla chip container had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All violations discussed with the owner for correction.

July 16, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) macoroni salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Less than 50 foot candles of light was noted in the in the hood area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored above cooked ribs.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 1790 - The the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2890 - Light bulb in hood is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The door gasket of the lowboy refrigerator is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Freezer lid was observed in a state of disrepair and damaged.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen. CORRECTED
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of the ice machine
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The following utensils were observed in contact with a surface soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3170 - Broken ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Walls in the walk in and wall near the 3-compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
    Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
  • 1800 - The nonfood contact surface of the door to the oven, the refrigerator door and the lid to the tortilla chip container had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All violations discussed with the owner for correction.

May 02, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the towel under fryer basket is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0550 - In-use utensils improperly stored between use. Knife stored on soiled wiping cloth.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3170 - (1) Handwashing sink in the food preparation area is falling away from the wall. (2) Floor tiles missing in certain areas.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Thawed chicken on same shelf as cole slaw.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside hot holding unit, can opener
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside surface of the oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused refrigeration unit.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door self closer is not working properly. Gaps exist around door frame.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3340 1 - Critical Containers of cleaners stored on shelf with single service items. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor, back store room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket stored on single service items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2310 - Critical The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the newspapers preventing its use.
  • 1570 - Shelf under can opener was observed in a condition that prevents necessary maintenance and easy cleaning. Shelf is rusty and needs resurfacing.
    Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1570 - (1) Handle missing to reach-in refrigerator. (2) Chip container with broken lid. (3) Plate chipped. Look at all plates and remove ones that are chipped.
    Repair handle to reach-in.
  • 0060 - Critical No Certified Food Manager available.
    Establishment needs additional CFM.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

May 02, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the towel under fryer basket is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0550 - In-use utensils improperly stored between use. Knife stored on soiled wiping cloth.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3170 - (1) Handwashing sink in the food preparation area is falling away from the wall. (2) Floor tiles missing in certain areas.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Thawed chicken on same shelf as cole slaw.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside hot holding unit, can opener
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside surface of the oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused refrigeration unit.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door self closer is not working properly. Gaps exist around door frame.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3340 1 - Critical Containers of cleaners stored on shelf with single service items. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor, back store room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket stored on single service items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2310 - Critical The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the newspapers preventing its use.
  • 1570 - Shelf under can opener was observed in a condition that prevents necessary maintenance and easy cleaning. Shelf is rusty and needs resurfacing.
    Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1570 - (1) Handle missing to reach-in refrigerator. (2) Chip container with broken lid. (3) Plate chipped. Look at all plates and remove ones that are chipped.
    Repair handle to reach-in.
  • 0060 - Critical No Certified Food Manager available.
    Establishment needs additional CFM.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action.

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